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Best uses for rendered beef fat

Well, as this is a chow board lets stay with the eating option

about 19 hours ago
andrewtree in Home Cooking

Best uses for rendered beef fat

Chocolate tallow. Melt 8oz of tallow (rendered beef fat) with the same weight of semi-sweet chocolate chips over a low heat. Add a couple of generous pinches of crystal sea salt (Maldon is preferred). Stir in a splash of heavy cream and pour into a container large enough to fill to a depth of a quarter to half an inch. Freeze, slice into chunks and store in the fridge. This recipe works as well using butter or lard.

about 24 hours ago
andrewtree in Home Cooking

Sorrel? What to do with it...

Wonderful in omelet or scrambled eggs. Let it soften in butter in the pan before adding the eggs.

Apr 12, 2014
andrewtree in Home Cooking

What else can I do with kale and swiss chard?

Kale chips, a delicious savory snack. Gently melt some fat of your choice in a large pan. I use whichever of tallow, lard or lamb fat that I have most of at the time, but olive oil also works great. Tear the kale leaves into largish pieces, discarding the stalks, and stir into the fat (I use my hands) with a little less salt than you might expect to need and other flavorings if you wish such as garlic or chile powder. Spread out on a baking tray and put into an oven at 300 for 10-15 minutes turning occasionally until crisp. Use a second tray if you have lots, it works better if they are spread thin.

Apr 07, 2014
andrewtree in Home Cooking
2

Tart tatin pans

Back in the day I used a tin lined straight sided copper sauteuse

Apr 05, 2014
andrewtree in Cookware

Quiche pie crust question

and you can further prevent a soggy crust by brushing the inside of the base and sides with beaten egg after removing the foil/beans. It will form a useful glaze during the last minutes of pre baking.

Mar 31, 2014
andrewtree in Home Cooking

Kale chips

I made kale chips today, lamb fat and salt, 15 minutes in the oven at 300. Does this count as 'coating', they certainly have a great flavor?

Mar 18, 2014
andrewtree in Home Cooking

corned beef and cabbage

Yes, US corned beef is called salt beef or sometimes pastrami in the UK, usually only found in Delis. What we know as corned beef comes out of cans, we ate a lot of it when I was a child, either cold in slices or in our form of hash.

Mar 15, 2014
andrewtree in Home Cooking

corned beef and cabbage

Indeed, wiki has some interesting things to say.

Mar 15, 2014
andrewtree in Home Cooking

corned beef and cabbage

I'm a Brit, never come across pickled beef.

Mar 15, 2014
andrewtree in Home Cooking

oh no, pork jowls

It would work fine in a DO

Mar 10, 2014
andrewtree in Home Cooking
1

Pig Heart

Bought three today from a small local pastured pork producer. Sliced up one small half and gently sauted in lard for supper. Served with my homemade spicy tomato sauce. Delicious flavor if a little tougher than I prefer. Plan to slow cook the rest tomorrow. Anyone got any experience cooking them in the crock pot?

Mar 10, 2014
andrewtree in Home Cooking

oh no, pork jowls

Throw them in the slow cooker for a few hours, no liquid necessary. When cooked enough for the meat to shred, have a delightful messy time separating out meat, from fat, from other stuff (use your hands!), use the meat for tacos or whatever. You will have rendered out some lard to cook with. Put the unrendered fatty bits in a roasting pan in an oven at 300 to render out more fat and leave you with delicious cracklings (salted to taste). Throw out any bony bits and give the rest to the dog.

Mar 10, 2014
andrewtree in Home Cooking
3

POACHED BEEF

Poached beef is an Austrian, Viennese, classic dish 'Tafelspitz'. Lots of recipes online.

Feb 15, 2014
andrewtree in Home Cooking

Mexican Oregano

I bought dried Mexican Oregano from these folk at Boise Farmers Market when living there last year, excellent quality so they might be worth speaking to. If it's for Mexican food they also grow Epazote.
http://www.purplesagefarms.com/

Jan 21, 2014
andrewtree in Gardening

Baked salmon - to wrap or not to wrap...in foil?

I oil both sides of the fish liberally and have never had the skin side stick

Jan 01, 2014
andrewtree in Home Cooking

SURVEY: Glass-ceramic or coil stove?

I've had both, never again a glass top, coil it is.

Dec 19, 2013
andrewtree in Cookware

Has anyone heard of/been to EatSaint Dinner Club in Seattle?

you may get a better response on the Greater Seattle board

Dec 12, 2013
andrewtree in Greater Seattle

Canning barbecue sauce question

I'm pretty sure you cannot safely water bath can anything with fat as an ingredient.

Dec 03, 2013
andrewtree in Home Cooking

Staub 13" Gratin pan with lid - thoughts?

I have an old 13" Cousances gratin and use it a lot, much more in fact than my braiser and Dutch oven. I find it an ideal size for more modest amounts of food and it fits in my toaster oven thus avoiding heating my large main oven.

I mostly use it for braising link sausages and roasting veggies. Best of all for cooking fresh salmon. I put the braiser in the oven at 425 for 10-15 minutes to heat up. Pour a little olive oil on a plate, turn salmon pieces in it and season the up (non-skin) side. Then I put the pieces in the very hot braiser top down for 3-4 minutes, flip carefully and then another 3-4 minutes on the other side. Cooks salmon as well as any other method I know. This is pretty much a Rick Bayless method.

I don't have a lid but I'm sure I'd just cook a lot more in mine with one.

Nov 30, 2013
andrewtree in Cookware

Stock pot: Stainless steel, aluminum or enamel?

If you might use the pot for making preserves you will be better off with SS, based on the, perhaps bad science, that using aluminum is not a good idea with acidic foods.

Nov 23, 2013
andrewtree in Cookware

Compost bin/pail for kitchen use

I do use one with charcoal filter, looks good on the counter and no smell.
http://www.amazon.com/Good-Ideas-PAIL...
And do take advice as to what to compost, we don't compost any cooked food scraps after problems with critters

Nov 17, 2013
andrewtree in Cookware
1

Pork liver and why we never see it at grocery stores / restaurants

Great! I like pig kidney too, though not as much as lamb. Not cooked pig heart or tongue, a fun and tasty project!

Oct 14, 2013
andrewtree in General Topics

Pork liver and why we never see it at grocery stores / restaurants

As a Brit now living in the US I remain surprised by the resistance to eating pig liver here. I have been glad to source pasture raised from local farmers. For me it is better than lamb or goat and far better than beef liver. I just dip in some seasoned masa harina and fry quickly in some lard. The advantage is that I get to buy it cheap!

Oct 13, 2013
andrewtree in General Topics
1

How to differentiate between unrendered leaf and regular lard?

A bacon brownie sounds lethal! But back to the question,

I've read and heard the 'porkiness' argument, not sure I could discern if the rendering had been done at a suitably low temperature. I use oven 250 and more recently a slow cooker. And if I didn't want 'porky' I would probably use butter!

Sep 16, 2013
andrewtree in General Topics

How to differentiate between unrendered leaf and regular lard?

What is your concern, beyond making sure you get what you pay for? Have you had bad experiences with 'other' fat. Only saying as I have rendered both and don't find leaf lard to be a better product plus it usually comes at a premium price.

Sep 15, 2013
andrewtree in General Topics

Need a pan for stir fry - any recomendations?

the pan I linked to is carbon steel

Aug 24, 2013
andrewtree in Cookware

Need a pan for stir fry - any recomendations?

I've read good things about the De Buyer Country Fry pan
http://www.ebay.com/itm/130639436013?...

Aug 24, 2013
andrewtree in Cookware

Glass Cooktop Canner/Stock Pot

As I just posted in reply to Kaleo, I am a little wary of cooking acidic foods in aluminum. But of course no problem just using the pan for the water bath part.

Aug 19, 2013
andrewtree in Cookware

Glass Cooktop Canner/Stock Pot

Ha! Always interested in wild blackberry jam (and have about 10lbs in the freezer waiting until I've gathered about 16lbs in total for jam making).

Never heard that copper was a problem, and maybe a little bought in to the present fear about aluminum for acidic foods. Then again, my Mom made preserves in an huge old aluminum pot!

Aug 19, 2013
andrewtree in Cookware